How to cook it:
1. Preheat oven to 180 degrees C, gas mark four.
2. Combine the spices and then rub into the lamb.
3. Heat the oil in a large flameproof casserole and fry the lamb pieces for
3 minutes, stirring, until they are beginning to brown.
4. Stir in the onion and garlic and cook for two minutes until they start to
soften.
5. Stir in the prunes and apricots, hot lamb stock and tomatoes and bring to
the boil.
6. Cover, and transfer to the oven for one and a half to two hours until the
meat is tender.
7. Stir the lemon rind and juice into the lamb, then add the coriander.
8. Serve piled high on top of some rice boiled with a little turmeric for colour.